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Greek Pita Pocket

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients
1 (6-ounce) container plain nonfat yogurt
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon lemon pepper, divided
3/4 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/2 small onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped romaine lettuce
1 cup quartered cherry tomatoes
1 teaspoon Greek seasoning
2 teaspoons lemon juice
4 pita pockets
4 teaspoons crumbled feta cheese

Directions
1. Combine yogurt, 2 tablespoons lemon juice, dill and 1/4 teaspoon lemon pepper in a small bowl, stirring well. Set aside.
2. Cook beef, onion and garlic in a large nonstick skillet over medium-high heat 5 minutes or beef is browned and onion is tender. Add lettuce and tomatoes; stir in Greek seasoning, 2 teaspoons lemon juice and remaining 1/4 teaspoon lemon pepper. Cook 5 minutes or until heated through.
3. Spread yogurt sauce evenly in each pita. Top evenly with beef mixture, lettuce, tomatoes and feta cheese.

Makes 4 servings.

Cooking Tip: Fresh dill can be kept for only about 2 days. If you need to store dill, freeze rather than drying for optimal flavor.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 258 (28% from fat); FAT 8.1g (sat 2.9g); PROTEIN 23.1g; CARB 25.2g; FIBER 2.7g; CHOL 49mg; IRON 4.7mg; SODIUM 321mg

Diabetic Exchanges: 1/2 milk; 1 starch; 1 vegetable; 2 1/2 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 234 (18% from fat); FAT 4.8g (sat 2.1g); PROTEIN 25.3g; CARB 25.2g; FIBER 2.7g; CHOL 49mg; IRON 3.3mg; SODIUM 333mg

Diabetic Exchanges: 1/2 milk; 1 starch; 1 vegetable; 2 1/2 very lean meat